I remember the first time I made this recipe for my fiance. I made enough to have leftovers for the next day’s lunch…
Yeah, that didn’t happen!
This is one of his favorite meals, by far!
What You Need:
2 large chicken breast, butterflied
8 slices bacon
1 cup feta cheese
½ cup chopped Kalamata olives
What To Do:
Preheat oven to 425°F.
Soak 8 toothpicks in a small bowl of water.
In a frying pan, cook bacon until it starts to ribbon. Avoid cooking the bacon all the way – you want to keep it pliable! Let it cool.
Using the flat side of a meat tenderizer, flatten out the chicken breast. You should have four, flattened pieces. Season one side of each chicken breast with salt, pepper, basil, oregano, and garlic powder.
In a separate bowl, mix the feta cheese, chopped kalamata olives, olive oil, salt and pepper.
Flip the chicken breasts so the seasoned side is facing down. Place two generous tablespoons of the mixture on the non-seasoned side on the chicken breast. Roll each chicken breast into itself. Place rolled chicken breast within two pieces of bacon. Secure the bacon to the chicken with two of the water-logged toothpicks. Repeat.
Place wrapped chicken on a baking sheet. Use a cooling rack to elevate the chicken for even cooking. Bake for 25 minutes or until chicken is completely cooked.